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Thai Steak and Mango Noodle Bowl

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1 lb flank steak
4 oz. brown rice noodles
1/2 cup edamame
1/2 cup shredded carrots
1/4 cup Kikkoman® Less Sodium Soy Sauce
1 tsp. Kikkoman® Sesame Oil
10 basil leaves, cut into thin ribbons (Thai basil if you can find it)
1 mango, cubed
1 red bell pepper, diced
Freshly cracked black pepper
Garlic powder (not garlic salt)

For the Sauce:
3 Tbsp. Kikkoman® Less Sodium Soy Sauce
3 Tbsp. Kikkoman® Rice Vinegar
3 tsp. fresh ginger
3 tsp. garlic powder
2 tsp. honey
1 tsp. Kikkoman® Sesame Oil
1 tsp. red pepper flakes


Trim visible fat from steak. Place steak in a large resealable bag with 1/4 cup soy sauce. Place in the refrigerator and let marinate for about 1 hour.
Meanwhile, dice mango and red pepper and shred carrots. Cook edamame if frozen.
Whisk together all sauce ingredients.
Remove steak from the refrigerator. Place on a plate and season liberally with freshly cracked black pepper and garlic powder.
Preheat a large skillet over high heat. Once hot, add sesame oil. Sear steak for about 1-2 minutes per side. Remove from heat and set on a plate to rest.
While steak is resting, bring water to a boil in a large saucepan and cook noodles according to package directions. Drain and toss noodles with the sauce.
To assemble bowls, split noodles between 4 bowls. Divide mango, pepper, edamame and carrots between bowls. Top each bowl with sliced steak and sprinkle with basil. Serve hot or toss everything and refrigerate to serve cold.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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